I make this shawarma rub to use on vegetables and chicken. I keep it in a jar and do a new batch whenever I run out. I use Aleppo pepper instead of cayenne, and more than what the recipe calls for. https://minimalistbaker.com/diy-shawarma-spice-blend/
when we first started eating korean i was pretty sure kimchi was going to be a tough bridge to cross for my wife but it was almost immediately
Tonight I tried my hand at Jamaican oxtail stew with dumplings and a side of rice and peas. It was a big hit:
both brands i've bought at costco have been very good tbh, and i've eaten a billion different brands/versions Cosmos Kimchi was the better of the two, the other one was Jongga.
I usually use takeout leftovers or extra orders tbh. When I dated a Korean girl we had it homemade all the time. This is the product I have that isn’t takeout, and I used for dinner tonight. It’s good.
I don't remember what I paid. It was an impulse buy when I was in a Wild Fork store looking for frozen yuca fries. Wound up buying a bunch of other stuff and just grabbed the 3-lb oxtail bag when I saw it. I don't remember it being particularly expensive, though.
NC heritage chop (sous vide + sear), jalapeño creamed corn, and charred okra. Planned on making drop biscuits too but got too drunk/lazy to follow through.
It was delicious, but I didn’t get a finished picture for the gram. Hands were on slices before the pie hit the table.
wife’s birthday. Did a gluten free funfetti bc it’s what she wanted and kinda freelanced the decorations with some marbling inside and out. It was fun and by no means great but I like baking sometimes.
https://www.glutenfreepalate.com/easy-gluten-free-vanilla-cake/ used that for the cake. Then I just added sprinkles into the batter. Then separated the batter into two bowls ( can do as many colors as you want). Then I just dyed each bowl a color and spooned it in randomly to the Bundt pan. Icing I just used vanilla canned icing and microwaved a few seconds at a time until it was thick but pourable. Added a few drops of food coloring and just mixed until marbled a bit and poured over cake and topped with sprinkles.
if anyone lives in/around dayton ohio one of the best chefs here is opening a place called sueno there imagine it'll be incredible so you should go
Prime ribeye, rubbed in minced garlic in oil. Then sprinkled with S&P. Into the sous vide, 2hrs @ 126. Then into a hot oiled pan with unsalted butter. Steamed mushrooms, onions & garlic. Then sautéed with butter. Potatoes tossed in Evoo, S&P, paprika. Then oven roasted on a sheet pan. The sauce is something that else. I will call it an experiment. It is the beef broth that the veggies was steamed with. Then simmered down with butter. Then added to my demi-glace that I pulled out of the freezer. I have done this 4 times now with the sauce. I am sure it might kill me someday but the layers and intensity of this sauce is worth it imo. Bonus, this dude’s first sous vide steak.
R&D is fun when it works out like this Spoiler Olive Fougasse. Mild flex but I'm proud. Beer can for scale because this thing is yuge.
Have a whole duck I'd like to cook this afternoon, never cooked duck before. Am I to treat it like chicken in terms of temps? Additionally searching this thread there are alot of mentions of cherry sauces to go with it. Anyone have a particular recipe they like? Probably pairing it with some blistered green beans, mushrooms or butternut squash.
too late if you're cooking this afternoon, but I make this recipe every few months https://cooking.nytimes.com/recipes/1015833-roast-duck-with-orange-and-ginger When I made duck breast pastrami a couple of weeks ago I used a jar of berry preserves, some demerara sugar, apple cider vinegar, and a bit of stock to make a gastrique that was very good. Don't have a recipe but it was pretty easy to do
There are multiple Asian supermarkets near my house that always have whole duck, and when I'm not in the mood to remove head and feet myself, Costco usually has whole Maple Leaf Farms ducks
In the freezer sections. Tbf I got this one at the Costco business center but I've noticed them at the regular Costcos as well.
Ducks aren't big. A couple could easily devour one in an evening. And by a couple I mean me. I could. I'm fat. Sigh.
digging the fuck out of this product as of late great texture, versatile - works well either in soup or pan fried only pac nw/west coast at this point I think (from Portland) but I think they can be mail ordered too
learning costco business centers being publicly accessible is a game changer the meat selection is comically large